Shimogamosaryo Main Store | Kyoto Bishoku Meguri | Explore Kyoto’s gourmet restaurants

-September menu-
Appetizer: Hagi-style tea towel tofu with savory Dashi and Wasabi
Soup: Pike conger Shinjo with grilled Maitake mushroom, green beans and fragrant Yuzu
Sashimi: Bonito and squid with seasonal garnishes
Seasonal Platter: White sesame tofu with peanuts and persimmon, Mitsuba, chicken liver Matsukaze, Kinukatsugi baby taro, salt-steamed purple Edamame, simmered Ayu (sweetfish) with roe, grilled eggplant, fig with Dengaku miso
Grilled dish: Spanish mackerel grilled in Yuan marinade with fresh ginkgo nuts and Mukago on pine-needle skewers
Simmered dish: Baby turnip, sea bream, millet-Fu, Yuba and seasonal greens
Vinegared dish: Barracuda, chrysanthemum petals, chrysanthemum greens, Maitake mushroom and walnut
Rice: Kamado-cooked rice with Kintoki sweet potato and salted Kombu
Soup & pickles: Miso soup and Japanese pickles
Dessert: Muscat grapes and pear jelly
Sweet: Chestnut Yokan

-September menu-
Appetizer: Hagi-style tea towel tofu, abalone and Nagaimo yam Somen with savory Dashi and Wasabi
Soup: Tsukimi-style soup with soft-shell turtle and pumpkin Manju, Japanese leek and Tamba Shimeji mushrooms, Yuzu
Sashimi: Ako (Hong Kong grouper), bonito
Seasonal Platter: White sesame tofu with peanuts and persimmon, Mitsuba, barracuda chrysanthemum sushi, fig with Dengaku miso, fresh ginkgo nuts and Mukago (Japanese yam bulbils), chicken liver Matsukaze, Kinukatsugi baby taro pan-fried with Karasumi (dried mullet roe), simmered Ayu (sweetfish) with roe
Grilled dish: Tilefish grilled in Yuan marinade
Simmered dish: Kamo eggplant, duck Jibuni with Nama-Fu, seasonal greens and fresh ginger
Vinegared dish: Hishi crab with chrysanthemum greens and chrysanthemum flowers
Rice: Kamado-cooked rice
Pickles: Assorted Kyoto pickles
Dessert: Kyoho grapes, Muscat grapes, and pear Suri-nagashi (fresh pear purée)
Sweet: Chestnut Yokan

-September menu-
Appetizer: Hishi crab and mushrooms with chrysanthemum flowers
Small dish: Steamed sea bream and ginkgo nut rice
Soup: Pike conger and Matsutake mushroom broth steamed in a teapot
Sashimi: Sea bream, seared bonito
Seasonal Platter: Mackerel sode sushi, persimmon Tamago, duck simmered in Koshu wine, fig, Manganji peppers and young sardines,
chicken liver Matsukaze, Nagaimo yam somen, sea urchin, Sudachi vinegar
Simmered dish: Chrysanthemum-shaped turnip stuffed with seasonal ingredients
Deep-fried dish: Deep-fried abalone and grated Nagaimo with Aonori seasoned soy powder and Sudachi
Grilled dish: Grilled Ayu (sweetfish) with Roe in Yuan marinade, ginger and purple Edamame
Featured dish: Deep-fried Kamo eggplant stuffed with seasonal filling
Rice: Kamado-cooked rice
Closing dish: Japanese Wagyu beef simmered Sukiyaki-style
Soup & pickles: Miso soup and Japanese pickles
Dessert: Kyoho grapes, Muscat grapes, and pear Suri-nagashi (fresh pear purée)
Sweet: Kobore Hagi (seasonal Japanese sweet)